Shichimi salmon with asparagus noodles
Salmon with Shichima herbs and egg noodles with green asparagus, red onion, soy sauce and spring onions.
Cut the woody bottom of the asparagus. Cook the asparagus in plenty of water in 6 minutes until al dente. Drain and drain well.
Cook the noodles according to the instructions on the package.
Cut the onions and spring onions into rings.
Cut the salmon into 4 pieces and rub the pieces in with the spice melange.
Heat the oil in a large frying pan or frying pan and fry the salmon in 4 min. Brown and inside rosé. Turn halfway.
Remove the salmon from the pan and let it rest for 5 minutes under aluminum foil. Pour the oil in the pan and the onion 1 min.
Add the noodles, asparagus, soy sauce and half of the spring onion and cook for another 2 minutes.
Divide the noodles over 4 deep plates. Put the salmon fillet on top and sprinkle with the rest of the spring onions. Bon appétit! .
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